Maaladdu

15:34
Niloufer Riyaz
15 Comments

This laddu has always been my favorite right from my young age, Every time during Diwali our neighbours would make them a whole lot of goodies n share with us n I will always looking out for these maaladdus. i love that powdery texture unlike other ladddus that are soft. My hubby has always been asking me to make them who is a great fan of laddus. Made them for Eid, actually I made them first by adding roasted cashews n accidently added more ghee resulting in a soft laddu unlike powdery one. Will post them later. Those were delicious, but I wasnt satisfied, So I went ahead n making another batch of laddus, this time added ghee little by little n got the perfect laddus. Since my ghee was nice golden in colour the laddus were light cream in colour unlike the whiter ones.
Sending them to Celebrate Sweets- ladoo guest hosted by Nithu event by Niveditha and to Sanyukta's Visual treat

Roast the dal for 5 mintes just to remove the raw smell, grind them to a fine powder.
Grind the sugar n cardamom powder to a fine powder.
Melt the ghee.
Put the powdered dal, sugar n salt in a bowl n mix well. Add ghee little by little n see if you can form balls out of it., its not necessary to use up all the ghee, just enough to form laddus.
Form medium sized balls. The corrrect consistency is that if you break the laddu it should crumble like a powder.
Store them in an Air tight Container

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Cooking is an art. One can utilise his/her creativity in making new dishes or in enhancing the regular dish. From Cakes to Sweets, Soups to desserts, healthy meal to crispy snacks, tea to juices, your joy of cooking will never end. Though, I am from south India, I tried and enjoyed multi cuisines that makes me to start this blog. I am pleased to share my experience and knowledge in cooking with you all. Cooking is a joy.